Help lead a $40M+ a year food and beverage division for a 973-room property with multiple restaurants, concessions, bars and a 205,000 sq ft convention center. Rebuilt and led F&B team out of a mandated Covid shutdown and a historically challenging labor market to strong sales, profits and guest satisfaction scores.• Led opening of new restaurant concept in renovated lobby and expansion of existing burger concept—increasing both sales and profit• Identified, trained and developed internal associates with leadership potential that are now key restaurant, bar and banquet managers.

General Manager of a 400+ seat restaurant/bar, Wisconsin Brew Pub and a high energy bar and bowling facility, Volcano Lounge and Lanes located within Kalahari Resorts & Conventions, Wisconsin Dells.• Managed launch of a creative milkshake program that increased sales significantly year over year.• Helped create food and beverage specials that broadened appeal of menu.• Provided consistent leadership and systems that helped retain and grow associates.

General Manager of a full service lobby restaurant and bar, Ivory Coast Restaurant, operating three meal periods a day/seven days a week, a Starbucks licensed coffee shop and room service for 750 rooms.• Created new Happy Hour and Cocktail program at Ivory Coast that reinvigorated bar sales and afternoon guest traffic.• Championed and shepherded Starbucks’ Refresher drink program launch that helped increase sales.

Assisted Bravo | Brio Restaurant Group founder with revitalization efforts of 100 units+ ($400M system sales in 2017) national restaurant company and with developing restaurant and bar concepts for future development.• Assisted with reporting efforts for 2018 $100M public to private sale.• Produced a redevelopment plan for BBRG’s Brio and Bravo brands by conducting extensive competitor analysis through mining annual reports, analyst research, email/social campaigns, websites, point of sale materials and by engaging in field research. • Created a remodeling guidebook used nationally to cost effectively renovate and reinvigorate several aging and underperforming Bravo and Brio restaurants.• Designed multiple pitch decks for prototype concepts to help tell a compelling brand story.

Opening General Manager of Coastal Taco Bar + Chill, an indoor/outdoor taco and tequila restaurant on the Cuyahoga River in the Cleveland “Flats” district.• Collaborated with a cross-functional team (finance, vendors, construction, marketing agencies, publicity firm, culinary team) to open concept.• Managed a multi-million dollar opening budget. • Successfully publicized opening locally, regionally and nationally leading to sales that far exceeded expectations.• Utilized an extensive knowledge of spirits, wine and beverage to create exciting, profitable beverage programs.• Led hiring process and orientation of employees, working to instill a fun, hospitality-focused culture.

General Manager of Cedar Creek Grille, an upscale restaurant concept in Beachwood OH. Led the team to sales increases and profit gains every year.• Responded to all reviews and utilized feedback to make business adjustments. • Successfully persuaded owner to invest in adding an events space/operation at Cedar Creek Grille leading to significant sales gains.• Championed the redevelopment of an underutilized section of Cedar Creek Grille into a lounge area with fireplace that greatly enhanced overall guest experience. • Deployed happy hour marketing strategy at Cedar Creek Grille that excited the customer, achieved front-line team buy-in and lead to significant sales increases during a quiet period of operations.

Managed a team of 100+ at Locanda Verde, a top Italian restaurant, situated within The Greenwich Hotel, a world class boutique hotel. • Directed, coached and developed service team who constantly exceeded very discerning guests’ expectations.• Assisted in the management, inventory and education of Italian wine, craft cocktail and coffee beverage programs. • Oversaw private parties, celebrity functions and corporate events.

Managed a team of 50+ including 3 salaried managers. Developed brand from local to regional destination restaurant leading to significant sales gains. • Raised company’s standard by creating a culture that fostered high morale, productivity and excellence.• Wrote and implemented handbook, service manual and other training materials.• Led daily meetings with operations team, held weekly meetings with managers and monthly meetings with owners.• Pursued and received reviews and articles from New York Times, Wine Spectator, New Jersey Monthly, etc. helping to raise restaurants profile.